Daniel Ayton BA (hons), FIH

Daniel Ayton BA (hons), FIH

Cluster Executive Chef at Starwood Hotels and Resorts Worldwide
Lives in London, United Kingdom

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About me

I am currently looking for my next position, and was fortuitous to come across the position on offer at your prestigious property, i have a strong training and development back ground; as you will see from the introduction below; I was fortunate to be part of the forte graduate chef scheme which encompassed this very ethos; and since then have grown and maintained my links with the Colleges and Universities within London and the city, and now from my time working in the city of Westminster have a strong a loyal staff who could also follow me to my next opportunity. i as you will see have a strong portfolio with a history of both consistency and longevity.

I have attached my Portfolio for you both to peruse at your convenience, but first allow me to give an outline to maybe help explain this approach. as you will see in my Portfolio, most recently as cluster chef running two hotels in London the longer being my nine years at the five red star Buckingham Gate, and four star St James Court, during this time I have made many contacts locally within the community which will benefit the business with regards to the functions I can bring to the hotel including Confrerie de la Chaine des Rotisseurs (of which you are aware from your time in Hampshire), of which i am the Vice Conseiller Culinaire for London, and also the Reunion des Gastronommes of which i am committee member, also the president of the Disiples Escoffier UK; also i can offer many PR prospects around my involvement within the industry at all levels;-

Both locally,
By assessing the students at Westminster Kingsway, as a freeman of the city via the Bakers Livery as a Mentor to the bakery school at Southbank University, and a Patron at the University of West London.

And Nationally,
Judging at may competitions, and being actively involved in hospitality societies, such as the Reunion des Gastronomes, Chaine des Rottiseurs, Craft Guild of chefs of which I am a past London Chairman.

To Internationally,
As a member of the International Taste Quality Institute in Brussels, being Senior Vice President and fellow of the World Master Chefs Society, and international assesor for the wacs (C&G) executive chef and chef de cuisine positions.

With over twenty two years’ experience at executive chef level, a bachelor of arts degree with honours in international culinary arts, studying - Business & Management; Food & Beverage Management; International Gastronomy; Strategic Hospitality Management; Food Policy and Industrial Thesis; A View of the Psychosocial Aspects of Coeliac Disease and How It impacts the Hospitality Industry I feel I am in a great position to fill the position of Executive chef, in your Hotel, and becoming part of its growing history in London.

I am available for an interview at most times as Business dictates, and am contactable through my attached email address, via linkedin,

Please also feel free to view my linkedin page,
http://www.linkedin.com/profile/view?id=45754071 and my website, http://chefbytes.co.uk/


18 years and 9 months

  • Cluster Executive Chef

    Starwood Hotels and Resorts Worldwide - Brussels, Belgium

    F&B service
    March 2016 - September 2016 · 7 months

  • Cluster Chef

    Taj resorts, hotels and Palaces - London, United Kingdom

    F&B kitchen
    May 2007 - March 2016 · 8 years and 11 months

  • Executive Chef

    paramount hotels - Brighton, United Kingdom

    July 2002 - September 2006 · 4 years and 3 months

  • Executive Chef

    AB Hotels - London, United Kingdom

    October 2001 - July 2002 · 10 months

  • Head Chef

    PowderMills - Battle, United Kingdom

    June 1997 - September 2001 · 4 years and 4 months


  • University of West London - Hospitality and Tourism Management

    September 2009 - May 2011


2 languages

  • English

    Native or fluent

  • French

    Limited working

Personal information


  • British


10 skills

  • Communication & PR
  • Culinary
  • Empowerment
  • F&B Kitchen
  • Guest Liaison
  • High quality service
  • lead from the front
  • profile
  • staff retention
  • Strategic Planning
Krisantus Sutrisno
People and Culture Officer at Four Seasons Hotels and Resorts
Nicole Tomamichel
Student from State Tourism and Hotel Management School (SSSAT) Scuola specializzata superiore alberghiera e del turismo
Abdou karim Dieye
Serveur at Jet cafe beach
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